Preheat oven to 180°C Grease and line a 24 cm round cake tin.
Place 200g pistachios in a blender and pulse until a fine crumb forms. Add the blended pistachios, almond meal, nutmeg, sugars and butter to a large bowl. Rub the mixture together with your fingertips to incorporate.
Press half the mixture into the base of the lined tin.
Add to the remaining mixture in the bowl - the eggs, yolk and yoghurt. Mix to combine.
Add the 2nd layer of cake mixture to the tin and press inches.
Scatter the cake with the remaining pistachios.
Bake for 35 minutes, until golden, then cool on a wire rack.